2 c. diced pared potatoes
1 lb. beef chuck or top round steak (cut in 1/2" pieces)
2 c. diced carrots
1 c. chopped onion
1 c. sliced mushrooms
Seasoning: Mix 1 tsp. salt, 1/2 tsp. dill weed, 1/2 tsp. basil leaves & 1/4 tsp. pepper
4 tbsp. butter
4 tbsp. water
Wine Sauce (below)
4 Pillsbury All-Ready Pie crusts

Heat oven to 350 degrees. Place a pie crust on end of ungreased cookie sheet. layer 1/4 each of the potatoes, beef, carrots, onion and mushrooms on half of the crust, leaving about 1/2 inch from edges. Sprinkle with 1/2 teaspoon of seasoning; dot with 1 tablespoon butter. Sprinkle 1 tablespoon of water over filling. Brush edge of crust with water. Fold other half of pie crust over filling. Turn edge of lower crust over edge of top crust; seal. Flute, if desired. Prick top with fork; brush with milk. Repeat with remaining pie crust (use 1 cookie sheet for 2 pasties). Bake until golden brown, 55-60 minutes. Serve with Wine Sauce.

1/2 c. butter
1/2 c. all-purpose flour
3 c. beef broth (bouillon)
1 c. red wine
1/2 tsp. parsley

Heat butter over low heat until golden brown. Stir in flour. Cook over low heat, stirring constantly until deep brown. Remove from heat; stir in broth and wine. Heat to boiling, stirring. Boil 1 minute. Stir in parsley.